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Chicken Fajitas over Cauliflower "Rice" Two Stars

Chicken Fajitas over Cauliflower "Rice"

Get Ready

Servings: Serves 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1 head cauliflower, coarsely chopped
2 Tbsp. canola oil, divided
1/2 avocado
1/2 cup fat-free plain yogurt
2 Tbsp. lime juice, divided
1/4 tsp. salt
1 lb. skinless, boneless chicken breast, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 mango, peeled and thinly sliced
cilantro sprigs for garnish (optional)

directions:

1. In a small bowl, stir together paprika, garlic powder, onion powder, cumin, and black pepper. Set aside.
2. In a food processor, pulse the cauliflower florets until they resemble rice in size. Do this in batches if necessary and be careful not to overprocess cauliflower to the point where it becomes mushy.
3. Preheat oven to 250 degrees F. Have ready an oven-safe pan large enough to hold the cauliflower ?rice.?
4. Heat 1 Tbsp. oil in a large skillet or wok. Once heated, add cauliflower rice and cook until softened and beginning to turn golden, about 4 to 6 minutes. Cook in batches if necessary. Transfer rice to the oven-safe pan and place in oven to keep warm while you prepare the fajitas.
5. Rinse out food processor. Add avocado, yogurt, 1 Tbsp. of the lime juice, and salt and blend until smooth. Set aside.
6. Heat remaining 1 Tbsp. oil in a large skillet or wok over medium-high heat. Add chicken and cook until no longer pink, about 4 to 5 minutes. Remove chicken and place peppers in pan. Cook until peppers are crisp-tender, stirring often, about 3 minutes. Return chicken to pan, along with reserved spice mixture, stirring gently to distribute; heat 1 minute. Stir in mango and remaining 1 Tbsp. lime juice.
7. To serve, divide cauliflower rice among 4 plates and top with chicken mixture and any pan juices. Drizzle avocado cream over top. Garnish with cilantro sprigs if desired.
Source: Hannaford fresh Magazine, September - October 2015

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Quantity Ingredients coupon
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1 tsp. paprika  
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1/2 tsp. garlic powder  
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1/2 tsp. onion powder  
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1/2 tsp. ground cumin  
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1/4 tsp. freshly ground black pepper  
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1 head cauliflower, coarsely chopped  
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2 Tbsp. canola oil, divided  
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1/2 avocado  
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1/2 cup fat-free plain yogurt  
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2 Tbsp. lime juice, divided  
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1/4 tsp. salt  
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1 lb. skinless, boneless chicken breast, thinly sliced  
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1 red bell pepper, thinly sliced  
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1 yellow bell pepper, thinly sliced  
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1 orange bell pepper, thinly sliced  
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1 mango, peeled and thinly sliced  
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cilantro sprigs for garnish (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 390 kcal (19%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 2 g (10%)
Cholesterol 85 mg (28%)
Sodium 250 mg (10%)
Total Carbohydrates 31 g (10%)
Dietary Fiber 7 g (28%)
Protein 36 g (60%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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